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【科普】食物准备与其营养成分同等重要
Food Prep May Be as Important as Ingredients Themselves
04.24.07, 12:00 AM ET
TUESDAY, April 24 (HealthDay News) -- The methods used to produce or cook food may have as much impact on your health as the actual food, U.S. researchers report.
Grilled, fried or broiled animal products such as meats and cheeses contain a class of toxins called "advanced glycation end products" (AGEs), which have been linked to inflammation, insulin resistance, diabetes, vascular and kidney disease, and Alzheimer's disease, say a team from the Mount Sinai School of Medicine in New York City.
AGEs are also produced when food products are sterilized and pasteurized.
In a new study, the Mount Sinai researchers found that healthy people can have elevated levels of AGEs in their blood and that levels tend to be higher in older adults than in younger adults.
The study of 172 healthy men and women, ages 18-45 and ages 60-80, found that AGE levels were 35 percent higher in participants age 64 and older than in those younger than age 45.
Overall, the higher the participants' consumption of foods rich in AGEs, the higher their blood levels of AGEs and the higher their levels of C-reactive protein and other biomarkers of inflammation.
The major factor determining blood levels of AGEs is the amount of AGEs in the diet, not the amount of dietary calories, sugar or fat, the researchers said.
They were also surprised to discover that young, healthy people could have very high levels of AGEs -- concentrations that were in the same range as those of people with diabetes. This suggests that early and prolonged exposure to AGEs could accelerate the onset of diseases, the researchers said.
The study was published in the April issue of the Journal of Gerontology: Medical Sciences.
"AGEs are quite deceptive, since they also give our food desirable tastes and smells," senior author Dr. Helen Vlassara, professor of medicine and geriatrics, and director of the Division of Experimental Diabetes and Aging at Mount Sinai, said in a prepared statement.
"So, consuming high amounts of grilled, broiled or fried food means consuming significant amounts of AGEs, and AGEs in excess are toxic. People should be given information about AGE intake and be advised to consider their intake in the same way they would think about their trans fats and salt intake. They should be warned about their AGE levels the way they are about their cholesterol levels or cigarette smoking," Vlassara said. 本人已认领该文编译，48小时后若未提交译文，请其他战友自由认领。 Food Prep May Be as Important as Ingredients Themselves
04.24.07, 12:00 AM ET
食物准备与其营养成分同等重要
TUESDAY, April 24 (HealthDay News) -- The methods used to produce or cook food may have as much impact on your health as the actual food, U.S. researchers report.
Grilled, fried or broiled animal products such as meats and cheeses contain a class of toxins called "advanced glycation end products" (AGEs), which have been linked to inflammation, insulin resistance, diabetes, vascular and kidney disease, and Alzheimer's disease, say a team from the Mount Sinai School of Medicine in New York City.
4月24日 星期二 （每日健康新闻） 美国研究人员称，生产或烹调食物的方法和食物本身对于你的健康有同样的影响。
纽约西奈山医学院的一个研究小组说，烧烤和油炸的食物比如烤肉和乳酪等都含有一种叫做“晚期糖基化终产物”的有害物质，这种物质与炎症、胰岛素耐受、糖尿病、血管和肾脏疾病以及阿尔茨海默病等有关。
AGEs are also produced when food products are sterilized and pasteurized.
在食物被灭菌和消毒的时候，晚期糖基化终产物也产生了。
In a new study, the Mount Sinai researchers found that healthy people can have elevated levels of AGEs in their blood and that levels tend to be higher in older adults than in younger adults.
西奈山研究人员的一项新的研究发现：健康人的血液中有较高水平的晚期糖基化终产物，与年轻人相比，老年人的晚期糖基化终产物水平更高。
The study of 172 healthy men and women, ages 18-45 and ages 60-80, found that AGE levels were 35 percent higher in participants age 64 and older than in those younger than age 45.
这项研究包括172名健康者，年龄在18到45岁之间和60到80岁之间，研究发现在受试者中，64岁及以上的人晚期糖基化终产物的含量比45岁以及以下的人高35%。
Overall, the higher the participants' consumption of foods rich in AGEs, the higher their blood levels of AGEs and the higher their levels of C-reactive protein and other biomarkers of inflammation.
总之，食物中的晚期糖基化终产物含量越高，血液中的晚期糖基化终产物水平就越高，C反应蛋白和其他一些炎症标记分子的水平就越高。
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作者:admin@医学,生命科学 2011-06-28 17:57
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